Chili With Eggs

• 28 ounces tomato sauce can of
• 15 1/2 ounces red kidney beans can of, drained
• 1 large tomato diced
• 4 cloves garlic - chopped
• 1 onion small, - sliced thin
• 4 scallions - chopped
• 1/2 bell pepper - sliced thin
• 1/2 jalapeno - chopped with seed
• 2 stalks celery - chopped
• 2 tablespoons cornmeal
• 1/2 cup water or chicken broth
• 4 eggs - plus 2 tablespoons of water
• 1/4 cup Italian parsley chopped
• 2 tablespoons olive oil
• 2 1/2 cups rice uncooked
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon red pepper flakes
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1 teaspoon brown sugar

1. Heat a large cast iron frying pan with the olive oil.
2. Add the tomato, garlic, onions, scallions, jalapeno and celery. Saute until the onions are slightly soft and transparent.
3. Add the tomato sauce and the beans. In a small bowl mix together the seasonings and add to the sauce.
4. Combine the cornmeal with the 1/2 cup of water or chicken broth and stir briskly until well combined. Add this mixture to the sauce.
5. Cook the sauce on low, covered loosely, for about 1 hour.
6. Prepare the rice as directed.
7. When ready to serve beat the eggs together with 2 tablespoons of water a dash of salt and pepper; add the parsley to the eggs and mix.
8. Heat a small frying pan with a drizzle of olive oil. Ladle a scoop of eggs into the hot pan and cook on one side and then flip to finish cooking.
9. Prepare the eggs this way for each serving.

tomato sauce, red kidney, tomato, garlic, onion, scallions, bell pepper, stalks celery, cornmeal, water, eggs, italian parsley, olive oil, rice, salt, black pepper, red pepper, garlic, paprika, cumin, brown sugar

Taken from www.yummly.com/recipe/Chili-with-Eggs-1652123 (may not work)